Cabarrus County Restaurant Health Inspection Report (3/16/16-4/15/16)

Our restaurant rundown from the last 30 days, March 16, 2016 - April 15, 2016. Our top three performers are first, followed by the bottom three. Bold comments denote critical violations.

Top 3

1) SUBWAY #14038

Location: 150 CONCORD COMMONS CONCORD, NC 28026

Inspection Date: 04/04/2016

Score: 100

Comments: None

2) Zaxbys #30801

Location: 355 Copperfield BLVD CONCORD, NC 28025

Inspection Date: 04/11/2016

Score: 100

Comments:

4-101.19; Core; One cardboard box stored in reach-in cooler
with portioned promotional salad dressing stored inside. Cardboard cannot be
cleaned and is getting splash. Use cleanable container for the dressings
portioned on site since they can leak. Manager changed. Per 4-101.19,
NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or
other FOOD soiling or that require frequent cleaning shall be constructed of a
CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.

6-501.12; Core; Floor drain at drive-through dirty. Cleaned
during inspection. Per 6-501.12,(A) PHYSICAL FACILITIES shall be cleaned as
often as necessary to keep them clean

3) CABARRUS BREWING
COMPANY

Location: 329 MCGILL AVENUE NW CONCORD, NC 28027

Inspection Date: 04/15/2016

Score: 100

Comments:

2-301.15; Priority
Foundation;FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or
APPROVED automatic handwashing facility and may not clean their hands in a sink
used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning
facility used for the disposal of mop water and similar liquid waste. Pf NEED
TO DESIGNATE THAT HAND SINK IS FOR HAND WASHING ONLY AND THAT DUMP SINK IS TO
BE USED ONLY FOR FILLING OF SANITIZER BUCKETS, DUMPING BEER GLASSES,ETC.
OBSERVED USING HAND SINK FOR SANITIZER BUCKET FILL UP TODAY.

General Comments:

BREWERY ONLY USING MULTI USE GLASSES, NOT PREPARING ANY
FOOD.

Bottom 3

1) Aroma Indian
Cuisine

Location: 8455 Pit Stop CT Suite 150 CONCORD , NC 28027

Inspection Date: 04/15/2016

Score: 86.5

Comments:

2-301.12; Core; After washing and drying hands, use the
paper towel to turn the faucet off to avoid re-contaminating hands. Employees
were not doing this.

5-205.11; Priority
Foundation; A handwashing sink shall be maintained so that it is accessible at
all times for employee use. One handsink was blocked with cambros and the other
handsink was being used to store some containers of food.

3-501.16 (A)(2) and
(B); Priority; Food in walk-in cooler and short cooler must be kept at 45 or
below at all times. A repairman was called for the walk-in and the short cooler
had accidently became unplugged overnight and was plugged back up this morning.
Food in short cooler is being discarded. Cooler is back down to 40 degrees
during inspection.

3-501.17; Priority
Foundation; Must date mark all ready-to-eat potentially hazardous foods that
may not be used within 24 hours. THERE WAS NO FOOD DATE MARKED AS REQUIRED.
Datemarked during inspection.

7-102.11; Priority
Foundation; All chemicals that are not in the original containers must be
labeled. 3 spray bottles of chemicals were not labeled.

3-302.12; Core; Except for containers holding FOOD that can
be readily and unmistakably recognized such as dry pasta, working containers
holding FOOD or FOOD ingredients that are removed from their original packages
for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato
flakes, salt, spices, and sugar shall be identified with the common name of the
FOOD. A lot of items were not labeled.

6-202.15; Core; Keep back door closed to keep out insects
and rodents. Back door was wide open.

3-305.11; Core; Food must be stored In a clean, dry
location; Where it is not exposed to splash, dust, or other contamination; and
At least 15 cm (6 inches) above the floor. There was food stored on the floor
in the walk-in, throughout the kitchen and stored on the floor inside of and
next to the handsink. All food was moved during the inspection.

2-402.11; Core; ; Anyone preparing food must wear a hair restraint.
Upon arrival, most employees were not wearing one.

2-303.11; Core; On the hands and arms the only jewelry
allowed is a plain ring. No bracelets or watches allowed for food preparers.

4-901.11; Core; All plates washed last night had been
stacked up wet and were still wet. Air dry before stacking.

4-205.10; Core; Equipment must be NSF or equal and used in
accordance with the manufacture's intended use. Food processor and blender say
that it is for household use only and are not NSF or equal.

4-501.11; Core; Gaskets on reach-in freezer are torn and
must be replaced.

5-501.113; Core; Must keep dumpster doors and lids closed.
All were open.

6-501.11; Core; Floor needs regrouting in dirty dish area
and by back door.

6-501.12; Core; Clean dusty vents in bathrooms.

6-303.11; Core; Replace one light fixture that is out in
kitchen. Light is too dim in dish washing area.

General Comments:

Discussed with owner and manager what I saw when I came by
on Monday regarding the back door being left propped open from around 10:45 to
3pm or later and how this is a food safety and security issue. Maximum points
will be deducted on next inspection for repeat violations.

2) CHRISTOS FAMILY
RESTAURANT

Location: 235 BRANCHVIEW DRIVE CONCORD, NC 28025

Inspection Date: 04/13/2016

Score: 90

Comments:

2-103.11 (A) - (L);
Priority Foundation; Person in charge(PIC)cooking and setting up bar and steam
tables and not monitoring the other employees and facility for compliance-no
paper towels were present in facility, hands of other employees contaminated
but not being properly washed, potential cross contamination of single service,
ready to eat foods observed stored from weekend and evening with no date
marking or out of date, etc. Per 2-103.11,(D) the person in charge shall ensure
that(D) EMPLOYEES are effectively cleaning their hands,(L) Employees are
properly trained in food safety as it related to their assigned duties.

2-301.14; Priority;
Employee observed handling raw chicken and dipping hands in pot and pan soak
water at 2 compartment sink then rinsing hands. Employee observed rinsing hands
with pre-wash spray after handling dirty dishes. Employee observed not washing
hands after cell phone use. Staff need to be trained on when to wash their
hands Per 2-301.14, A) After touching bare human body parts other than clean
hands and clean, exposed portions of arms; P (B) After using the toilet room; P
(D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a
handkerchief or disposable tissue, using tobacco, eating, or drinking; P (E)
After handling soiled EQUIPMENT or UTENSILS; P (F) During FOOD preparation, as
often as necessary to remove soil and contamination and to prevent cross
contamination when changing tasks; P (G) When switching between working with
raw FOOD and working with READY-TO-EAT FOOD; P (H) Before donning gloves for
working with FOOD; P and (I) After engaging in other activities that contaminate
the hands.

2-301.12;Employee observed dipping hands in pot n pan soak
and rinsing hands when soiled and also just rinsing hands instead of following
proper handwashing procedure. Employees also not using paper towels for hand
drying and observed using apron or cloth towel to dry hands. Make sure all
staff are training in proper handwashing procedure. Per 2-301.12, B) FOOD
EMPLOYEES shall use the following cleaning procedure in the order stated to
clean their hands and exposed portions of their arms,: (1) Rinse under clean,
running warm water; P (2) Apply an amount of cleaning compound recommended by
the cleaning compound manufacturer; P (3) Rub together vigorously for at least
10 to 15 seconds while: (a) Paying particular attention to removing soil from
underneath the fingernails during the cleaning procedure, P and (b) Creating
friction on the surfaces of the hands and arms or surrogate prosthetic devices
for hands and arms, finger tips, and areas between the fingers; P (4)
Thoroughly rinse under clean, running warm water; P and (5) Immediately follow
the cleaning procedure with thorough drying using a method as specified under §
6 301.12. P (C) TO avoid recontaminating their hands or surrogate prosthetic
devices, FOOD EMPLOYEES may use disposable paper towels or similar clean
barriers when touching surfaces such as manually operated faucet handles on a
HANDWASHING SINK or the handle of a restroom door.

6-301.12; Priority
Foundation;No paper towels at handwashing sink in kitchen and women's restroom.
Owner got paper towels during inspection to last until paper towels for
dispenser can be replaced. Reusable cloth towels and dinner napkins do not meet
requirement. Per 6-301.12.Each handwashing sink or group of adjacent
handwashing sinks shall be provided with: (A) Individual, disposable towels; Pf
(B) A continuous towel system that supplies the user with a clean towel; Pf or
(C) A heated-air hand drying device; Pf or (D) A hand drying device that
employs an air-knife system that delivers high velocity, pressurized air at ambient
temperatures.

5-205.11; Priority
Foundation; Handwshing sink used for draining pasta cooked on range. Employee
stopped. Per 5-205.11, A) A handwashing sink shall be maintained so that it is
accessible at all times for employee use. Pf (B) A handwashing sink may not be
used for purposes other than handwashing.

3-302.11; Priority;
Raw veal steak in bag had been placed with foil wrapped cooked stuffing and
liquid in bottom of pan. Stuffing discarded. Cooked hamburger meat cooling in
walk-in cooler under boxes of raw beef. Moved during inspection. Per 3-302.11,
A) FOOD shall be protected from cross contamination by: (1) Except as specified
in (1)(c) below, separating raw animal FOODS during storage, preparation,
holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal
FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT
FOOD such as fruits and vegetables, P and (b) Cooked READY-TO-EAT FOOD;

3-501.18; Priority;
Opened bag of hot dogs dated 4-3 and container of corn dogs dated 4-6. Both
discarded. Small containers of fried chicken wings, partial pan of lasagna,
several containers of pasta and not date marked and staff did not know when
prepared. Discarded. PIC needs to monitor for unmarked food requiring date
marking and for food out of date needing discard. Per 3-501.18, A) A FOOD
specified in ¶ 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the
temperature and time combination specified in ¶ 3-501.17(A), except time that
the product is frozen; P (2) Is in a container or PACKAGE that does not bear a
date or day; P or (3) Is appropriately marked with a date or day that exceeds a
temperature and time combination as specified in ¶ 3-501.17(A).

7-102.11; Priority
Foundation; Bucket with cloths used by wait staff with cleaner not labeled.
Labeled during inspection. Per 7-102.11, Working containers used for storing
POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk
supplies shall be clearly and individually identified with the common name of
the material.

3-305.11; Core; Container of ground beef cooling in walk-in
cooler and not protected from overhead contamination. Covered during
inspection. If not protected from overhead contamination, cannot leave
uncovered during cooling-use vented covering, move to top shelf, etc. FOOD
shall be protected from contamination by storing the FOOD: (1) In a clean, dry
location; (2) Where it is not exposed to splash, dust, or other contamination;
and (3) At least 15 cm (6 inches) above the floor.

4-501.11; Core;Gaskets on pizza prep cooler, reach-in cooler
at fryer, and walk-in freezer and cooler torn. Replace gaskets. Manager said
that he is replacing all prep cooler gaskets. Water leaking at condenser drain
in walk-in freezer. Repair. These are repeat violations. Water draining into
bottom of reach-in prep cooler. Repair. Per 4-501.11, (A) EQUIPMENT shall be
maintained in a state of repair and condition that meets the requirements
specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors,
seals, hinges, fasteners, and kick plates shall be kept intact, tight, and
adjusted in accordance with manufacturer's specifications.

4-101.19; Core;Large wood block table with wood separated
throughout top. This is not a non-food contact surface since cutting board
placed on top but is no longer easily cleanable. Replace. Per
4-202.16,NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges,
projections, and crevices, and designed and constructed to allow easy cleaning
and to facilitate maintenance.

4-602.13; Core; Inside of cabinet under soda prep dirty with
much spilled sugar and underside of shelving in kitchen dirty. Shelving in
walk-in cooler dirty in some areas. Keep clean.

Discussing Active Managerial Control and responsibilities of
the PIC when food is being prepared and handled at the facility.

3) CASA GRANDE
MEXICAN RESTAURANT

Location: 1 CONCORD COMMONS PLACE CONCORD, NC 28027

Inspection Date: 03/16/2016

Score: 92

Comments:

2-102.12; Core;(A) At least one EMPLOYEE who has supervisory
and management responsibility and the authority to direct and control FOOD
preparation and service shall be a certified FOOD protection manager who has
shown proficiency of required information through passing a test that is part
of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM. AT
BEGINNING OF INSPECTION NO CERTIFIED MANAGER PRESENT-BOTH RICARDO AND DANIEL
OFF TODAY AND STAFF CALLED GUILLERRMO TO COME IN. HE ARRIVE APPROX 25 MINUTES
INTO INSPECITON-THERE MUST BE A CERTIFIED FOOD PROTECTION MANAGER PRESENT AT
ALL.

2-401.11; Core; EMPLOYEE DRINKS-EMPLOYEE DRINKS MUST BE IN
CUPS WITH LIDS AND STRAWS-OBSERVED ONE CUP WITH LID ONLY AND EMPLOYEE DRINKING
OUT OF IT-DISCUSSED WITH PIC AND HE GOT STRAW.

5-205.11; Priority
Foundation;A) A handwashing sink shall be maintained so that it is accessible
at all times for employee use. Pf AGREEMENT WAS TO KEEP KITCHEN DOOR PROPPED
OPEN SO HAND SINK IN CORNER OF WAIT STATION COULD BE USED BY GRILL/KITCHEN
STAFF-DOOR WAS CLOSED TODAY-MUST FIX IN A MANNER TO REMAIN OPEN FOR USE.

3-302.11;A) FOOD shall be protected from cross contamination
by: (1) Except as specified in (1)(c) below, separating raw animal FOODS during
storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD
including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH,
or other raw READY-TO-EAT FOOD such as fruits and vegetables, P and (b) Cooked
READY-TO-EAT FOOD; P IN ONE DOOR COOLER AT THE GRILL THERE WAS A PAN OF RAW
HAMBURGER PATIES STORED IN A PAN OF CHEESE SLICES, ALSO THERE WAS A PAN OF
SHELL EGGS STORED ON SHELF ABOVE READY TO EAT RAW PEPPERS/ONIONS-MUST PROPERLY
STORE RAW FOOD ITEMS AND EGGS BELOW READY TO EAT PRODUCTS.

3-501.14; Priority;A)
Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD)
shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70?F); P and (2)
Within a total of 6 hours from 57°C (135°F) to 5°C (41?F) or less, or to 7°C
(45°F) or less as specified under Subparagraph 3-501.16(A)(2)(b). P OBSERVED
PAN OF GROUND BEEF COOKED ON 3/15 IN WALKIN COOLER AT 58.8 DEGREES AND ALSO A
PAN OF COOKED PORK CUBES THEY SAY WAS COOKED ON 3/14 STILL AT 54 DEGREES-FOOD
MUST BE COOLED ACCORDING TO COOLING RULES AND BE BELOW 45 DEGREES WITHIN 6
HOURS OF TAKING OFF TEMPERATURE CONTROL-THIS PRODUCT MUST BE DISCARDED. WILL
FOLLOW UP TO CHECK COOLING PROCEDURES WITHIN 10 DAYS.

3-501.17;COLD HELD READY TO EAT TCS FOODS-DATE MARKING-MOST
READY TO EAT FOODS HAD DATE TAGS ON THEM EXCEPT FOR THE PORK AND GROUND BEEF
THAT WAS NOT COOLED PROPERLY-MUST MAKE SURE ALL ITEMS ARE PROPERLY DATE MARKED
AS REQUIRED. WILL FOLLOW UP.

3-501.15;(A) Cooling
shall be accomplished in accordance with the time and temperature criteria
specified under § 3 501.14 by using one or more of the following methods based
on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; Pf (2)
Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid
cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice
water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6)
Adding ice as an ingredient; Pf or (7) Other effective methods. Pf (B) When
placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is
being cooled shall be: 1) Arranged in the EQUIPMENT to provide maximum heat
transfer through the container walls; and (2) Loosely covered, or uncovered if
protected from overhead contamination as specified under Subparagraph 3
305.11(A)(2), during the cooling period to facilitate heat transfer from the
surface of the FOOD. APPEARS THAT PROPER COOLING METHODS WERE FOLLOWED WHEN
COOLING GROUND BEEF AND PORK THAT WERE OUT OF TEMPERATURE AFTER REACHING TIME
FOR REQUIRED COOLING-MUST USE PROPER PROCEDURES WHEN COOLING PROCUCT. Priority
Foundation;

4-501.11; Core; A) EQUIPMENT shall be maintained in a state
of repair and condition that meets the requirements specified under Parts 4 1
and 4-2. STILL OBSERVED WHITE CONTAINERS IN WALKIN CONTAINING CHEESE DIP AND
OTHER PRODUCTS AND ALSO LARGE GRAY STORAGE CAN FOR CHIPS WITH MELTED PLACES AND
HOLES-NEED TO REPLACE. ALSO THERE ARE SOME RUSTY SHELVES IN WALKIN COOLER THAT
NEED TO BE REFINISHED OR REPLACED.

5-203.13; Core;A) At least 1 service sink or 1 curbed
cleaning facility equipped with a floor drain shall be provided and
conveniently located for the cleaning of mops or similar wet floor cleaning
tools and for the disposal of mop water and similar liquid waste. MUST USE THE
CAN WASH/SERVICE SINK TO DUMP MOP BUCKET WATER-APPEARS THAT MOP BUCKET WATER
WAS DUMPED ON GOUND AT DUMPSTERS TODAY.

5-501.15; Core;(A) Receptacles and waste handling units for
REFUSE, recyclables, and returnables used with materials containing FOOD
residue and used outside the FOOD ESTABLISHMENT shall be designed and
constructed to have tight-fitting lids, doors, or covers. THE GARBAGE DUMPSTER
IS LEAKING AND THERE IS REFUSE LIQUID RUNNING ACROSS PARKING LOT-NEED TO HAVE
DUMPSTER REPLACED.

5-501.115; Core;A storage area and enclosure for REFUSE,
recyclables, or returnables shall be maintained free of unnecessary items, as
specified under § 6 501.114, and clean. THE GROUND AROUND THE DUMPSTER AND ALSO
THE WASTE GREASE STORAGE CONTAINER WITH A LOT OF SPILLED GREASE AND
PRODUCT-NEED TO CLEAN AND KEEP CLEAN.

6-501.12; Core;(A) PHYSICAL FACILITIES shall be cleaned as
often as necessary to keep them clean. STILL NEED SOME DETAIL WALL AND CEILING
CLEANING AND FLOORS NEED BETTER CLEANING AROUND SINKS AND DISHMACHINE AREA. VENTS
ALSO NEED CLEANING-DUSTY.

6-202.11; Core;A) Except as specified in ¶ (B) of this
section, light bulbs shall be shielded, coated, or otherwise shatter-resistant
in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or
unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. EXPOSED LIGHT BULB IN HOOD
WITH NO TYPE OF COVER ON IT-NEED TO REPLACE COVERS TO ASSURED ALL BULBS ARE
COVERED TO PREVENT POSSIBLE BREAKAGE OVER COOK AREAS.

6-303.11;
Core;LIGHTING INTENSITY-NEED TO REPLACE NOT WORKING LIGHTS IN KITCHEN, COOK
LINE AND STORAGE AREAS TO HAVE PROPER INTENSITY OF LIGHT FOR PROPER CLEANING
AND WORKING WITH FOOD.

Click here to read last month's report. Stay tuned this time next month for more restaurant health inspection news.